Shrimpdipspread Recipes

Steps:

• Position an oven rack in the top position, and preheat the oven to 375 degrees F.
• Beat the cream cheese, mozzarella, sour cream, mayonnaise, Parmesan, 2 tablespoons of the breadcrumbs and 1/2 teaspoon salt in a large bowl with an electric mixer on medium high until smooth. Cover and refrigerate until ready to add the shrimp.
• Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the shrimp, garlic, 1/4 teaspoon salt and the red pepper flakes, and cook, stirring frequently, until the shrimp just start to turn pink, about 2 minutes. Add the wine, bring to a simmer and cook until the shrimp are pink and cooked through, about 2 minutes (there will be some liquid left in the skillet). Remove the skillet from the heat, and let the shrimp cool completely.
• Meanwhile, mix together the parsley, the remaining 2 tablespoons breadcrumbs and 1 tablespoon melted butter, the lemon zest and a pinch of salt in a small bowl.
• Stir the shrimp, pan sauce and cream cheese mixtures together to combine; transfer to a 2-quart flameproof baking dish. (The dip and breadcrumb mixture can be covered and refrigerated overnight separately at this point.) Sprinkle the breadcrumb mixture over the dip, and bake until hot and bubbly, 15 to 20 minutes. Switch the oven to broil, and cook until the top is golden brown, 1 to 3 minutes. Let rest for a few minutes, then serve hot with bread and/or crackers.

Steps:

• Make one day ahead.
• Let cream cheese rest at room temperature until soft.
• Mash all ingredients together (a potato masher works great).
• Chill before serving, at least one day.

Steps:

• In a medium bowl, mix together cream cheese and mayonnaise. Mix in onion, celery and shrimp meat. Cover bowl, and refrigerate before serving.

Steps:

• In a small bowl, combine the cream cheese, ketchup, mayonnaise, onion, mustard and garlic salt. Stir in the shrimp. Cover and refrigerate for at least 1 hour. Serve with baguette slices.

Steps:

• Beat cream cheese and mayo in medium bowl with mixer until blended.
• Add remaining ingredients; mix well.
• Refrigerate several hours or until chilled.

Steps:

• In a small bowl, beat the cream cheese, sour cream and mayonnaise until smooth. Spread onto a 12-in. round serving plate; top with cocktail sauce. Sprinkle with cheese, shrimp, onions and tomato., Chill until serving. Serve with bread or crackers.

Steps:

• I use my electric mini chopper for this prep.
• Do all your chopping and add to your other ingredients mix very well.
• can eat immediately, or chill.
• I use chicken in biscuit crackers and wheat thins.
• Melba is a really hard cracker its not easy to eat by some guests.
• Pap and Gram prefer the softer crackers !
• Bon appetite !

Steps:

• Fit a large saucepan with a steamer basket, and fill with 1 inch water; cover and bring to a boil. Add shrimp; cover and cook, tossing once, until opaque throughout, 30 seconds to 4 minutes (depending on size of shrimp). Immediately transfer to a colander, and run under cold water to stop cooking. Pat shrimp dry with paper towels, then finely chop.
• In a medium bowl, combine shrimp, sour cream, mayonnaise, scallions, parsley, and lemon zest and juice; season with salt and pepper. Refrigerate shrimp dip until chilled, at least 30 minutes (and up to 2 days). Serve shrimp dip garnished with scallions, if desired, alongside crostini, crackers, or crudites.

Steps:

• Place cream cheese in a mixing bowl; cream with a fork. Add sour cream and mayonnaise. Whisk with a fork until mixture is well combined and smooth.
• Spread cream cheese mixture in the bottom of an 8-inch pie plate to create the first layer. Top evenly with cocktail sauce, imitation crab, shrimp, green onion, diced tomato, and mozzarella cheese to create remaining layers. Garnish with small whole shrimp, sliced green onion, and fresh parsley, if desired.
• Cover and chill for a minimum of 2 hours, or overnight, to allow flavors to meld.
• Serve with potato chips, tortilla chips, or crackers.